Heat a large saucepan over medium heat, add half the oil and cook shells and heads for 10 minutes or until deep orange in colour. Add wine, scraping pan to deglaze. Add 3 cups of water. Bring to the boil, then reduce to a simmer and cook for 20 to 25 minutes or until stock is reduced by half (about 1½ cups). Strain.

Heat remaining oil over medium heat in a large frying pan. Cook garlic, fennel, onion, and capsicum for 10 minutes or until slightly caramelised. Add tomato paste, tomatoes and prawn stock, and simmer for 10 minutes or until thickened.

Add cream and prawns, and cook for a further 5 to 8 minutes or until prawns are just cooked.

Serve in large bowls with parmesan, basil leaves and crusty bread to soak up the juices.

SMART TIP

If you don’t have time to make prawn stock, use a quality fish stock. For a little heat, add sliced red chilli while cooking fennel mixture. For more vegetables, add spinach at the end.